A carbon steel pan goes by many names — sheet iron pan or simply black steel pan — all of which refer to the same fantastic type of frying pan. Carbon steel pans are often confused with cast iron, and while they share several properties, they are not the same. A carbon steel pan combines the best of two worlds: the responsive heat control and quick heat-up of stainless steel, together with the incredible heat retention and natural non-stick properties you know from cast iron.
Made from a simple alloy of iron and carbon, carbon steel pans have been a staple in European kitchens for hundreds of years — especially in professional kitchens — and have recently become a favourite among ambitious home cooks. If you have never tried a carbon steel pan before — or perhaps never even heard of one — you have come to the right place. Read on to learn what makes it special, and why a carbon steel pan is a must-have in your kitchen.
Why a carbon steel pan?
Carbon steel pans can withstand temperatures of up to 650 °C, are pleasantly weighty, and offer exceptional heat control — meaning the pan responds quickly to any change in temperature. It is one of the safest and most versatile pans you can buy: use it on the hob, in the oven, on the grill, and even directly over an open fire.
What is a carbon steel pan made of?
Carbon steel is an alloy of iron and a small amount of carbon. Compared to cast iron, which contains a higher percentage of carbon, carbon steel is lighter, smoother, and often more durable. This is what gives the pan its lively responsiveness on the heat while still offering the heat-retaining qualities you would expect from a heavy iron pan.
What gives the carbon steel pan its dark colour?
When you unbox a new carbon steel pan, you'll notice that it has a silvery, almost raw appearance. As you start using it — seasoning it and cooking with it — the pan gradually changes colour, taking on shades of brown, deep blue, and eventually a rich black. This is completely natural and comes from the patina that builds up over time: a layer of natural oils that polymerise and harden during heating, creating the pan's natural non-stick surface.
Is it a non-stick pan?
A carbon steel pan does not come with a synthetic non-stick coating like the modern non-stick pans you may be used to. During production, we apply a thin protective layer of oil to prevent rust and protect the pan in transit — this layer should be washed off before first use. With time and use, the pan develops its own natural non-stick surface, called the seasoning.
The more you cook with it, the better that surface becomes, until you can even fry the most delicate fish without it sticking. After the initial seasoning, we recommend cooking fatty foods first — such as bacon or a good steak — to help build up the surface as quickly as possible.
How to cook with a carbon steel pan
There's a reason carbon steel pans have become hugely popular among both professional chefs and home cooks. Here are the key advantages:
- Cooking surface: Once your carbon steel pan has built up a good patina, you can cook just about anything in it. Start with fatty foods such as bacon or steak when you've seasoned it for the first time.
- Heat responsiveness: If you've ever tried to adjust the heat under a low-quality frying pan, you'll know the frustration of either not getting hot enough or burning the food the moment you turn the heat down. With a carbon steel pan, you can go straight from searing a steak over high heat to lowering the flame and basting with butter, all without missing a beat.
- Strength: Carbon steel has an incredibly strong, durable construction that allows you to cook at extremely high temperatures — even directly over an open flame.
- Versatility: Thanks to the pan's strength, heat properties, and natural non-stick patina, you can cook all kinds of ingredients — and on virtually any heat source.
What are the disadvantages of carbon steel pans?
While we haven't found any real drawbacks to cooking with a carbon steel pan, there are two things worth knowing before you buy your first one:
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Care and maintenance: Because of its high iron content, a carbon steel pan can rust if exposed to moisture (for example, after cleaning). The best cleaning method is simply to wipe the pan clean with a piece of kitchen roll. As with cast iron, avoid using soap. For stubborn residue, scrub with coarse salt or a little warm water — but never put the pan in the dishwasher.
- Foods to avoid: Like cast iron, carbon steel doesn't get along well with highly acidic ingredients. Large amounts of tomato, vinegar, wine, or citrus can strip away the seasoning. If this happens, simply re-season the pan and you're back in business.
Seasoning and care of carbon steel pans
A carbon steel pan must be seasoned before its first use. This simply means building up a protective layer of hardened oil on the surface, which prevents food from sticking, protects against rust, and creates that beautiful natural non-stick finish.
You can find our complete guides to seasoning a carbon steel pan right here on the website.
If you're still unsure whether to add a carbon steel pan to your kitchen, remember this: it isn't just another frying pan. It is perhaps the most versatile pan you can own — and once you've learned how to care for it, it's incredibly easy to use, too.
Read our guide to seasoning carbon steel pans here.
